Remember last week when I droned on and on about my love for ice cream?

I wasn’t exaggerating.

Today, I almost broke down and purchased the Cuisinart ice cream maker that I’ve been lusting after. Holly emailed me to tell me about a super deal that Williams Sonoma is having.  If you buy the ice cream maker between now and August- you get a $25 gift card to Williams Sonoma!

Duh! Winning!

I went to the store specifically to purchase the ice cream maker, but I walked out without it. 

What?!  Why?!

Because I’d probably start posting nothing but ice cream recipes. And then I’d have to change the name of my blog to “Ice Cream is the New Black.” And I’d probably lose readers because not everyone has an unhealthy addiction to the frozen stuff like me. Except Holly and Janetha. They won’t leave me.

Kidding.  Kind of.

I decided that I just couldn’t spend the money on it right now.  I do have a wedding to pay for and all.  And baking is an expensive hobby as it is.  So for now, these ice cream cone cupcakes I’ve been dreaming of will have to suffice.

Ice Cream Cone Cupcakes

Print this recipe!

Ingredients

• waffle cones
• 1 box cupcake mix, prepared (or homemade)
• frosting of choice (homemade or canned)
• chocolate melts, or chocolate magic shell
• red M&Ms or skittles

Directions

1. Bake cupcakes as directed on box, or make your favorite recipe from scratch.  Fill the muffin tin only half way.  (You’ll want the cupcakes to be a bit smaller).
2. Meanwhile, dip the top of your waffle cones in chocolate melts or magic shell.  Sprinkle with jimmies, and let dry. 
3. Once cupcakes have cooled completely, frost tops and stick inside waffle cones.  Add more frosting to cover any “gaps” where you can see the cupcake.  Pipe more frosting on top, if desired. 
4. Let the frosting harden a bit.  Add more melted chocolate or magic shell to give the appearance of hot fudge.  Garnish with more jimmies and a red M&M or skittle for a cherry.

*Note: I didn’t have a good way of storing or displaying these.  I only made half of a dozen and stored them in my fridge in short glasses.  To anchor them for serving, I recommend filling glasses with M&Ms or Skittles to get cones to “stand.”*

Want to know a secret?

These adorable cupcakes are so easy to make!  Trust me.

This recipe is, well… pretty much not even a recipe!

These have a much more fun presentation than the cake cone cupcakes your parents used to make.  Those are, like, so 1990. They are quick and semi-homemade, but kids (and Lloyd!) will go nuts for them!  It’s so fun to eat the cupcake out of a cone.  I could have taken more time to “perfect” them, but I wanted them to look authentic, like ice cream cones melting on a hot day! 

The bonus is that you don’t have to wolf it down before it actually does melt.  Not that I would judge you if you wolfed it down anyway.   There’s no judging here.

I wanted to make them festive for the 4th with red and blue jimmies, but alas, I couldn’t find any!   If you can, these would be even more perfect for this weekend’s BBQs!